Sous Vide Butternut Squash
Chris Morgan created this dish for America's Culinary Cup Season 1, Episode 7 - the Gastronomic Gauntlet. The third plate of his first-half run, it used only two techniques - sous vide for the butternut squash and a smoking gun infusion for the tahini - and helped cement his 207-point first-half lead. Judge Michael Cimarusti praised the squash for holding its shape while reading almost meaty on the palate, and singled out the smoked tahini for its long, well-absorbed finish. Host Padma Lakshmi's one-line verdict was unambiguous - that he should always cook like this. The plate is a study in restraint: two ingredients, two techniques, and the architecture lives entirely in the contrast between the warm, dense squash and the cool, smoky tahini beneath it. Chef’s Notes: Why This Dish Works The 85°C Decision Recipes for sous vide butternut squash commonly suggest anywhere from 82°C to 90°C. The higher end produces a softer, more purée-like result; the lower end keeps the squash firmer but…
- Time: 105 min
Source: Relaxed Recipes
Ingredients
- PREHEAT THE SOUS VIDE BATH
- Fill a large heatproof container or stockpot with warm water. Clip an immersion
- PREPARE THE SQUASH
- Peel the neck of the butternut squash . Cut crosswise into 3/4-inch thick rounds
- BAG AND SEAL
- Arrange the squash pieces in a single layer inside a vacuum bag . Distribute the
- COOK SOUS VIDE
- Submerge the bag fully in the 85 degrees C / 185 degrees F bath and cook for 45-
- MAKE THE TAHINI BASE
- While the squash cooks, whisk the tahini in a bowl with the lemon juice. It will
- SMOKE THE TAHINI
- Transfer the tahini sauce to a wide shallow bowl - surface area matters, as more
- BROWN THE BUTTER
- Just before plating, melt the 2 tbsp finishing butter in a small pan over medium
- PLATE
- Pour a wide, shallow pool of smoked tahini onto each warm serving plate, tilting
- CHEF'S NOTES
- Recipes for sous vide butternut squash commonly suggest anywhere from 82 degrees
- TROUBLESHOOTING
- Squash comes out watery or floppy: bath too hot , or over-salted before bagging.
- STORAGE AND MAKE-AHEAD
- Squash in its sealed bag after cooking can be plunged into an ice bath and refri
- VARIATIONS
- Without an immersion circulator: wrap the squash, butter, and aromatics tightly